Sprocket wrote:Ah yes - as in Angostura Bitters. I bought a bottle of that once, out of curiosity. Vile stuff, I thought, but each to their own.

A wonderful tiny ingredient in a perfectly made Manhattan!

On the sk, Sprocket, I had two concerns. I couldn't tell if the pottery is allowed direct contact to the fermenting batch, but if so, I would think concerns about lead leaching from the pottery into the sk would be something to consider. Also, I would use glass, not plastic. Plastic is a petroleum-based product, and it tends to leach into foods (especially after long periods, or in extreme temperatures) phytoestrogens, which are suspect in the rise in hormonal-based cancers.

(Yes, my family gets aggravated with me too, until, that is, they hear reports of such all over the latest news. )

Besides that, you could bury it in steel tins for a longer period and end up with Kimchee! I actually tasted some in a Korean grocery recently, and it was strong but interestingly not so bad.